Max's Ultimate Corn Muffins |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I changed some ingredients and gave more detailed instructions on how to mix them. This is the best muffin I have ever had, period. Be sure not to overcook them, they are done when the edges of the muffin are golden brown and the top is still yellow. (Note: it says 0-2/3 cup of sugar, this is a typo. It should say 2/3 cup). Ingredients:
1/2 cup butter, room temperature |
2/3 cup sugar |
1/2 cup buttermilk |
1/4 cup honey |
2 eggs |
1/2 teaspoon salt |
1 1/2 cups all-purpose flour |
3/4 cup yellow cornmeal |
1/2 teaspoon baking soda |
1 teaspoon baking powder |
1 1/2 cups frozen corn, thawed |
Directions:
1. Preheat oven to 375 degrees.
2. In a bowl, combine flour, cornmeal, baking soda, baking powder, and salt.
3. In a mixer, beat butter until creamy.
4. Add sugar and beat until light and fluffy, about 3 minutes.
5. Add eggs while mixing, then honey.
6. Slowly add dry ingredients while mixing.
7. Add buttermilk while mixing.
8. Add corn, use a spatula to stir kernels into batter.
9. Lightly butter a 12 cup muffin pan and fill cups 3/4 full with batter.
10. Bake for 20 minutes, until muffins are golden brown on edges and yellow on top.
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